Bourbon-Hazelnut Truffles

Bourbon, chocolate, and hazelnuts—need I say more? I first discovered hazelnuts when I was a student at the old Peter Kump’s New York Cooking School on Manhattan’s Upper East Side. I learned so much that year and I worked with many ingredients that were new to me. We were taught to roast and peel them, and I was so bowled over by their smell that I could barely wait for them to cool before eating them.